The hotel’s Executive Pastry Artist, Lee Sheng Wai with the assistance of six pastry team members took three weeks to complete the grand cake, which was inspired by Chef Lee’s visit to the historical sites in Cairo earlier this year.

The masterpiece, which stood at 2 metres high and weighed 120 kilograms, included intricately designed sugar works with amazing attention to detail. Chef Lee also added a Malaysian touch to the masterpiece by including 14 delicately designed golden hibiscus flowers, hanging ornaments and gates of the palace to symbolize the unity of the 14 Malaysian states under the Yang Di-Pertuan Agong’s reign.

The base of the cake is a delicious fruit cake made from 16 kilograms of butter, 240 eggs, 40 kilograms of mix raisins and 20 kilograms of bread flour. The cake’s glorious design is made of 100 packets of sugar icing.